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Grilled Flank Steak Salad with Creamy Sriracha Dressing Recipe

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4 from 81 reviews

This flavorful Grilled Flank Steak Salad features juicy, marinated flank steak cooked to perfection on the grill, served atop a bed of crisp romaine lettuce, grape tomatoes, red onions, and queso fresco. The salad is elevated with a creamy, spicy sriracha dressing that perfectly complements the smoky steak. Ideal for a refreshing yet hearty meal, this salad blends bold flavors and fresh textures in just 45 minutes.

Ingredients

For the Flank Steak Marinade

  • 1 1/2 – 2 lb flank steak
  • 1/2 cup olive oil
  • 1/4 cup lime juice (freshly squeezed)
  • 3 garlic cloves (minced)
  • 1 tablespoon cilantro (chopped)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt

For the Creamy Sriracha Dressing

  • 1/3 cup mayonnaise
  • 1/2 tablespoon red wine vinegar
  • 2 teaspoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 1-2 tablespoons sriracha (adjust to taste)
  • 1 garlic clove (minced)
  • 2 teaspoons honey
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon sea salt (more or less to taste)

For the Salad

  • 10 oz Romaine lettuce, chopped (approximately 7-8 cups)
  • 1/4 cup red onion (thinly sliced)
  • 10 oz grape tomatoes (halved)
  • 1 cup queso fresco or cotija cheese
  • 1/4 cup cilantro (chopped)
  • Optional: cubed avocado, corn, sliced radishes, etc.

Instructions

  1. Marinate the Steak: Whisk together all marinade ingredients until well combined. Place the flank steak in a large ziplock bag and pour the marinade over the steak. Seal the bag, removing excess air, and gently rub the marinade into the steak. Refrigerate for at least 2 hours and up to 24 hours to allow flavors to permeate the meat.
  2. Prepare the Dressing: In a bowl, whisk together mayonnaise, red wine vinegar, lemon juice, olive oil, minced garlic, honey, black pepper, and sea salt. Add sriracha last, adjusting the amount to achieve your desired level of spiciness. If the dressing is too thick, thin it by adding a tablespoon or two of water. Chill until ready to serve.
  3. Grill The Steak: Preheat your grill to medium-high heat, about 450°F. Remove the steak from the marinade and let excess liquid drain off. Place the steak on the hot grill and cook for 3-5 minutes per side. Use a meat thermometer to check the internal temperature: 145°F for medium-rare, 160°F for medium, or 170°F for well done. Remember that the steak’s temperature will continue to rise after removing from the grill.
  4. Rest and Slice: Remove the steak from the grill once it reaches your preferred doneness. Allow it to rest for 5 minutes to let the juices redistribute. Then, slice the steak thinly against the grain for the best texture and tenderness.
  5. Assemble the Salad: In a large bowl or serving platter, combine chopped romaine lettuce, sliced red onion, halved grape tomatoes, and queso fresco. Top with the sliced steak and sprinkle with additional chopped cilantro. Drizzle with the prepared creamy sriracha dressing or serve it on the side. Add any optional ingredients like avocado or radishes if desired. Toss gently and serve immediately for a fresh, wholesome meal.

Notes

  • Marinate steak for at least 2 hours; overnight marinating enhances flavor and tenderness.
  • Adjust sriracha in the dressing to control spice level.
  • Letting steak rest before slicing ensures juicy, tender meat.
  • Slicing against the grain is crucial for tender bites.
  • Optional ingredients like avocado add creaminess, and corn or radishes add extra texture.
  • The salad is best served fresh; dress just before serving to keep greens crisp.

Find it online: https://justsosavory.com/grilled-flank-steak-salad-with-creamy-sriracha-dressing-recipe/